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ENCHILADA CASSEROLE 2 lb. ground beef 1 onion, chopped jalapeno peppers (optional, as many as you want for how hot you want it) 3 medium cans (or hot) enchilada sauce 1 can cream of mushroom soup large size flour tortillas 2 lb. Monterey Jack cheese, grated Brown ground beef with chopped onion and peppers. Mix in bowl 3 cans enchilada sauce and soup. Drain meat and add to sauce mixture. Line a long baking dish with 2 or 3 flour tortillas so they come up all sides of baking dish. Cover with 1/2 of meat mixture and top with 1 pound of Monterey Jack cheese. Make another layer of tortillas and repeat with remaining meat mixture and the other pound of cheese. Bake at 425 degrees until cheese is bubbly. Let stand for 10 minutes. Enjoy! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |